Zobrazeno 1 - 10
of 291
pro vyhledávání: '"Baozhong Sun"'
Autor:
Meng WEI, Wenna ZHANG, Aiyun HAN, Libin XIE, Xiaochang LIU, Songshan ZHANG, Peng XIE, Baozhong SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 390-397 (2024)
Flavor significantly influences the quality of meat and meat products. The dynamic equilibrium between the release and retention of volatile flavor compounds, influenced by the interaction of muscle proteins and flavor compounds, is crucial in determ
Externí odkaz:
https://doaj.org/article/acbefaa24b884b6a8e1210a0f0420754
Autor:
Xiaodong YANG, Yang ZHANG, Wanjun LI, Yueyu BAI, Xiangmin YAN, Hongbo LI, Peng XIE, Yuanhua LEI, Xu WANG, Changhong HU, Baozhong SUN, Songshan ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 387-393 (2022)
Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed. Calcium s
Externí odkaz:
https://doaj.org/article/d77225d7f2e94b0da70b52b846c1a55b
Autor:
Yinchu Liu, Sai Gao, Yue Cui, Lin Wang, Junya Duan, Xinyu Yang, Xiaochang Liu, Songshan Zhang, Baozhong Sun, Haojie Yu, Xiaoguang Gao
Publikováno v:
Foods, Vol 13, Iss 2, p 198 (2024)
The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditio
Externí odkaz:
https://doaj.org/article/4f7c45d7e86a44f5a2f8fa0caca8c476
Autor:
Xiaodong YANG, Yang ZHANG, Shou ZHANG, Xiangmin YAN, Hongbo LI, Baozhong SUN, Yuanhua LEI, Songshan ZHANG, Peng XIE, Xu WANG, Changhong HU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 469-476 (2022)
My country is both a big country of livestock breeding and a big fishery country, and it has abundant resources such as animal bones, animal skins and fish bones, fish skins and fish scales. Collagen peptides are derived products obtained by enzymati
Externí odkaz:
https://doaj.org/article/1746cb199d1c4118921db893f8bb1d59
Autor:
Meng WEI, Songshan ZHANG, Peng XIE, Yan CHEN, Haipeng LI, Xiaochang LIU, Haojie YU, Yueyu BAI, Yuanhua LEI, Xuan LIU, Huan WANG, Baozhong SUN
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 278-286 (2022)
In order to explore the quality characteristics and understand the market position and development direction of Chinese yellow cattle beef, consumer sensory evaluation including fresh beef, pan-fried steaks and instant-boiled slices of nine kinds of
Externí odkaz:
https://doaj.org/article/aa63f5d983d3495a9588fcf3f344e63a
Autor:
Haojie Yu, Songshan Zhang, Xiaochang Liu, Yuanhua Lei, Meng Wei, Yinchu Liu, Xiaodong Yang, Peng Xie, Baozhong Sun
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. Thi
Externí odkaz:
https://doaj.org/article/da1252eb932343f78d7274e07763e37b
Autor:
Kai Dong, Xiao Peng, Jie An, Aurelia Chi Wang, Jianjun Luo, Baozhong Sun, Jie Wang, Zhong Lin Wang
Publikováno v:
Nature Communications, Vol 11, Iss 1, Pp 1-11 (2020)
Low power output and poor sensing ability are bottlenecks for the practical application of fabric-based triboelectric nanogenerators (TENGs). The authors develop a shape adaptable and highly resilient 3D braided TENG, which is endowed with enhanced p
Externí odkaz:
https://doaj.org/article/eb1c055899e8437f83819b1f6c033e25
Publikováno v:
Materials Research Express, Vol 10, Iss 3, p 035602 (2023)
The inter-ply sliding behavior is one of the important factors affecting the quality of carbon fiber composite products. In this paper, the inter-ply sliding behavior of the unidirectional prepreg was investigated for the preforming process. The inte
Externí odkaz:
https://doaj.org/article/8736be7bef7a483c8bd638f78eb69df0
Publikováno v:
Foods, Vol 11, Iss 22, p 3595 (2022)
Soybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs
Externí odkaz:
https://doaj.org/article/ed9e17f5e8564cb5960cf936a4659148
Publikováno v:
Foods, Vol 11, Iss 22, p 3638 (2022)
The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, w/v), collagen peptides (1%, w/v), and cinnamon bark essential oil (1%, v/v) were homoge
Externí odkaz:
https://doaj.org/article/01d4d782190540f2896ece4504b2f2c2